Recipe
Crudité Platter With Roasted Garlic Aioli Recipe
Print RecipeRelated Recipes
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- 1 Belgian endive, leaves separated
- 1/2 lb asparagus, trimmed
- Slices of orange, red, or yellow bell peppers, or 1 c grape or cherry tomatoes
- Sea salt
- 1/2 head cauliflower, cut into florets
- 1/2 lb fingerling (or small red) potatoes
- 1/2 head broccoli, cut into florets
- Roasted Garlic Aioli
- 1 bunch baby carrots, peeled with about 1 inch of green tops left on
Directions
- Step #1 Blanch carrots by cooking in boiling salted water 1 min or until they turn bright orange; remove this from water with a slotted spoon or mesh strainer, & plunge into ice water to stop the cooking process.
- Step #2 Drain & set aside; repeat process with broccoli & next 4 ingredients.
- Step #3 (Broccoli & asparagus need to boil only about 30 seconds; potato takes about 10 mins.
- Step #4 ) Arrange blanched vegetables on a platter with endive & bell peppers or tomatoes.
- Step #5 Serve with a bowl of sea salt for sprinkling & a bowl of Roasted Garlic Aioli for dipping.
- Enjoy the Crudité Platter with Roasted Garlic Aioli recipe
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